Baked Blueberry and Peach Crumble

With Michigan’s harvest at its peak, fresh blueberries and juicy peaches are everywhere you look. As the end of summer looms, how befitting to bring both locally grown fruits together with this delicious Blueberry and Peach Crumble.

Luscious and comforting, fruit desserts are a timeless classic at family barbecues, tailgates, and potlucks, and equally at home on a holiday buffet table. Crisps and crumbles travel well, feed a crowd and, at least in this case, can be almost effortless.

Baked cobblers, pies, and crumbles are a recurring theme with our family, in each season, all year long. As a vegan baker, fruit desserts are usually an easy “A,” and the fact that a crumble or crisp is vegan almost escapes notice. Plus, they seem to appeal to everyone, regardless of food philosophies.

Before I was vegan, I was a devoted fan of butter, and used it in most recipes for the streusel portion of crumbles and crisps. Once vegan, I substituted either canola oil, or Earth Balance, a popular dairy-free margarine. But eventually I decide to bake without added oils of any kind.

This yummy Blueberry and Peach Crumble converted with great ease.

So this is a big win! Not only is this uncomplicated dessert vegan and fruit-based, but also boasts zero added fat. That makes the bottom line simple, satisfying, guilt-free and delicious.

You can slide the Blueberry and Peach Crumble into the oven just before dinner, to serve it steaming hot. Or prepare it at your leisure earlier in the day, and allow it to rest on a cooling rack until ready to serve.

Either way, it looks like you went to a fair amount of trouble. But it is deceptively simple. Two easy steps. Wash and prepare the fruit. Mix and crumble the topping over the fruit. That’s about it.

Then place the crumble into the oven, and bake until the fruit is bubbling, the top is golden, and your kitchen smells heavenly.



3 cups fresh blueberries
4 medium peaches, sliced or chopped (unpeeled)
1/4 cup Sucanat or organic sugar
1/4 cup white whole wheat flour
squirt of lemon juice


1/2 cup white whole wheat flour
1/2 cup quick oats
1/4 cup Sucanat or organic sugar
1/4 cup organic brown sugar
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 cup plain or vanilla nondairy milk


Preheat oven to 375 degrees. Have ready an ungreased 9×13 inch baking pan.

To make the filling, combine blueberries, peaches, sugar, flour, and a squirt of lemon juice in a large bowl. Pour fruit mixture into the baking pan.

To make topping, in a medium bowl mix together flour, oats, both sugars, baking powder, and cinnamon. Add the milk, and mix together until topping is well combined. Crumble the topping over the fruit mixture, distributing evenly.

Cover the baking dish, and bake for 15 minutes. Uncover and continue to bake for an additional 20 to 30 minutes, or until the top is golden brown and the juices are bubbling.

Remove from oven, and serve hot, warm, or at room temperature.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

2 thoughts on “Baked Blueberry and Peach Crumble

  1. Pingback: Vegan Blueberry and Peach Crumble

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